-=> Ruth Haffly wrote to Dave Drum <=-

 RH> But for most people, O.G. is the Italian taste they grew up with. Those
 RH> that were raised with parents that didn't do much cooking--frozen
 RH> entrees or take out, O.G. would be the best Italian cooking they know.

There's a small local Italian place here in Johnson City called "The Crazy
Tomato" that beats Olive Garden hands down IMNSHO.  I haven't eaten at Olive
Garden in years as they want too much for their food.

Now here's something I like (and everyone else thinks I'm crazy) sans the
brandy:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Myra's Jewish Chopped Liver
 Categories: Poultry, Appetizers, Jewish
      Yield: 3 Servings
 
      1 lb Chicken livers
    1/2 c  Schmaltz or Nyafat
      1 lg Onion, coarsely chopped
      3    Eggs, hard boiled and
           Peeled
      2 tb Brandy
    1/2 ts Kosher salt
           Pepper to taste
 
  In broiler pan, spread livers and broil until very well done (no
  pinkness remaining).  In skillet, melt schmaltz and saute onion until
  very brown. Add livers and cook an additional few minutes, allowing
  the liver to absorb the schmaltz-onion flavor.
  
  In food processor or blender, chop eggs, add the liver-onion mixture
  and remaining ingredients.  Pulse until everything is ground and mixed
  together.
  
  Put in bowl or crock and refrigerate.
  
  NOTE:  Schmaltz is rendered chicken fat with onion, and is available
  in the kosher section of your market. Nyafat is a cholesterol-free,
  schmaltz-flavored vegetable shortening, also available in the kosher
  section.
 
MMMMM

-- Sean

... Old bakers never die, they just quit making dough!
--- MultiMail/Linux v0.52